These homemade/copycat Reese’s mini White Chocolate Peanut Butter cups are so easy to make, and are as divine as their branded counterpart, but at a fraction of the price.
Earlier in the week you may remember me posting the milk chocolate super sized version of these peanut butter cups.
Well today, we’re back with their mini white chocolate siblings, their younger sisters if you will. And being the big sister (or brother) you are, you’re gonna’ want to protect these little gems.
And by protect, I mean by running off to the nearest
safe quiet zone while secretly indulging in their sweet creamy peanut butter nuttiness alone.
Because you’re just not going to want to share these. Or is that just me? 😉
I was bought up to share, but since having 3 little [greedy] kidlets demolishing all the goodies in sight, it’s hard to actually indulge in anything.
Sometimes you just have to keep peanut butter cups a secret!
Or at least I tried, because it didn’t take long until they found my peanut butter cup stash, then all three of them worked together and hatched a plan.
Operation ‘peanut butter cups’ did the trick. Their plan was simple and involved all three of them chanting ‘Mum, can we have some peanut butter cups pleassseeee.’ repeatedly until I gave in. Simple, effective and genius.
And with a yield of 12 per mould, it wasn’t long before I realised they were almost gone. Then it was my turn for operation ‘save peanut butter cups’. My plan wasn’t so simple, it involved grabbing as many as were left stealthily and running for the hills.
I did manage to sneak a few of these peanut butter cups though, and they were amazing. The peanut butter paired with the white chocolate gives them a sweet and wonderfully smooth silky creamy taste.
They’re also great for those that have problems with dark or milk chocolate. Or you can switch them up with any chocolate you fancy, including flavoured chocolate such as mint chocolate, or chilli chocolate. The choice is yours.
NOTE: The recipe below uses the Wilton peanut butter cup mould. If you don’t have this mould, you can use mini muffin liners instead, but you may need to increase the ingredient amounts. Increasing the recipe to 1½ times should be sufficient.
Mini White Chocolate Peanut Butter Cups
Prep Time: 5 minutes
Cook Time: 2 minutes
These homemade/copycat Reese's Mini White Chocolate Peanut Butter cups are so easy to make, and are as divine as their branded counterpart but at a fraction of the price.
- 1 (heaped) tbsp peanut butter, creamy
- ¼ tsp unsalted butter
- pinch salt
- 1 (heaped) tsp icing (confectioners’) sugar, sifted
- white chocolate candy melts or white chocolate chips
- Put the peanut butter, unsalted butter, and salt into a bowl and heat in the microwave on low power in 5-10 second bursts until soft but not melted. Stir in the icing sugar and set aside.
- Melt the candy melts or white chocolate chips according to their directions, or place in a bowl and heat in the microwave on low setting in 30 second bursts until melted.
- Add ½ tsp of the melted chocolate into the bottom of each mould. Immediately put the mould into the freezer for 5 minutes, or until firm.
- Once firm, remove from the freezer. Give the peanut butter mixture another stir. It should have firmed back up to peanut butter consistency again. If not, put in the freezer for a minute or two.
- Using a teaspoon, spoon a small amount of the peanut butter mixture into the mould. Try to get the peanut butter mixture away from the sides of the mould, flattening and leaving room for a thin coating of white chocolate. Repeat this process with all the mould cavities.
- Stir the white chocolate. If it isn’t runny anymore gently reheat, then spoon more chocolate into each cavity covering the peanut butter. Gently tap the mould so any air bubbles can rise to the surface. Pop any air bubbles with a toothpick, then return the mould to the freezer or fridge to set.
- Once set, remove from the mould and store the peanut butter cups in an airtight container.
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